<![CDATA[Satuan Pelayanan Pemenuhan Gizi (SPPG) serves as a core pillar of the Makan Bergizi Gratis (MBG) Program, which is highly vulnerable to food contamination. This cross-sectional quantitative study analyzed the relationships between supervision, knowledge, and attitudes with food handlers' practices across two SPPG sites in Mapanget District, Manado City, using a total sampling technique (N=82). Data were collected using questionnaires and direct observations. Food safety practices were measured through two distinct sources: self-report questionnaires and direct observations. Univariate findings showed high proportions in the good category for supervision (87.8%), knowledge (97.6%), attitudes (89.0%), self-reported practices (65.9%), and observed practices (93.9%). Spearman Rank analysis revealed significant positive relationships between supervision (r = 0.559; p < 0.001) and attitudes (r = 0.577; p < 0.001) with food handlers' practices. Conversely, knowledge showed no significant relationship with practices (r = 0.035; p = 0.755). Managerial supervision and internal attitudes are the main drivers of hygienic practices, whereas theoretical knowledge does not convert into practical compliance due to high workload and fast-paced kitchen operations. SPPG management should enhance kitchen environments and simulation-based supervision.]]>
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